By Mitchell Pereira

The pairing menus, from five-, four- and eight-course dinners, will run till end of September. We started in July with Katanashi An, which serves authentic Izakaya that goes beyond food and beverage. (Yes it’s over, we’re reposting to update you on the August and September offerings).

July

More than just authentic cuisine, Katanashi An (Telok Ayer) sets itself apart from the regular Izakayas around the area and takes you away from the streets of Singapore and into the heart of Japanese culture – stepping in there is an experience in itself.

 Much as you would expect from the cramped quarters of Tokyo, Katanashi is a small, humble establishment with a quiet Japanese following, from suited salary-man there for a quick bite plus a cold beer and conversation, to the occasional big table celebrations followed by Japanese merriment.

 Asahi is the predominant beverage of choice at Katanashi, so once you’re seated, grab a Super Dry and pursue your courses as the night goes on. Portions are intimate and not overwhelming. You kick off with the Japanese Masu Cocktail (above), a fantastic precursor of salmon sashimi and ikura served over a delicate cold dashi jelly.

The Tuna Cutlets offer a heavier bite and it helps keep you from getting a little too airy from all the Asahi you’ll be having. The flesh is tender and melts without effort, coupled with the garnish of spring onions and creamy dressing; it’s a refreshing mouthful in between sips. This five-course menu includes two pints of draught Asahi Super Dry. We’re looking forward to the next two.

Katanashi An, 1 Boon Tat Street #01-01, Singapore 069611.

August

The newly opened Boruto (‘vault’ in Japanese) will present a four-course menu at $75++. Curated by chef-owner Peter Tan, who also co-founded Tamashii Robataya, the menu showcases an array of flavours steeped in tradition and reinterpreted through innovative modern techniques.

The menu features the Agemono Moriawase, a platter of four deep-fried dishes that highlight flavours of both the land and sea. There’s also the Tori Kawa Cheese Salada with chicken skin and cheese salad with a mustard dressing, and the dessert is a refreshing Asahi Super Dry Sorbet served with a smattering of crushed peanuts. Made in-house, the sorbet offers a light, sweet finale to the meal made with the same beer that inspired the menu.

This exclusive four-course menu is served with two pints of draught Asahi Super Dry and will be available all through August 2015.

Boruto, 80 South Bridge Road,
Golden Castle Building #01-01, Singapore 058710.

September

Chef Watanabe of E.Pachi at Boat Quay will serve a selection of eight dishes for his Asahi Super Dry Omakase Menu.

The eight-course menu offered at $100++ kicks off on an appetising note with freshly shucked Oysters in Ponzu Sauce. Following which, a trio platter of Grilled Mentaiko and Potato Salad, House-Cured Smoked Salmon, and Sardine Simmered in Homemade Broth. Highlight: Asari Clams that are lightly poached in butter with konnyaku, solamame and dried chilli.

E.Pachi, 40/40A Boat Quay Singapore 049829.

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